Cross-referencing clinical data
A pairing appears on this page only when a trial gave both ingredients together and measured the result. Leucodelphinidin has none that clears that bar.
Stitching two separate single-ingredient studies into a pairing is the one thing this engine will not do. When a study of the combination itself holds up at source, it lands here with its citation.
No invented synergy. Where actives were studied on their own rather than together, the record shows each on its own evidence, never a combined effect no trial measured.
Research strength. Research strength says how much work stands behind the combination. It is never a product score.
Independent record. Every finding is cited to a named trial, dated, and never written by the brand.
20 pairings are live across the library today. Checked 20 July 2026.
No study gave these as a pair, so they are not in the card above. But the reason they belong together is settled biochemistry, not a guess, so it is worth knowing.
Flavan-3,4-diols such as leucodelphinidin carry the catechol and pyrogallol hydroxyl patterns that donate hydrogen atoms to radicals, leaving a phenoxyl radical behind. Ascorbate can reduce that radical back to the parent phenol, which is standard antioxidant network chemistry rather than anything specific to this compound. Note this is measured chemistry, not a demonstrated effect in people. No human study of the pair exists.
The B-ring of leucodelphinidin carries a pyrogallol arrangement of three adjacent hydroxyl groups, which binds ferric iron tightly. This is the same chemistry that makes tannin-rich foods reduce non-heme iron absorption when eaten with a meal. Anyone relying on plant-source iron should space it away from tannin-rich material. This is a genuine antagonism, and it is the most practically relevant interaction for this compound class.
Divalent zinc is chelated by ortho-dihydroxy and trihydroxy phenolic arrangements, though less avidly than iron. In practice this means tannin-rich plant material taken with a zinc supplement can reduce zinc uptake. Separating the two by a couple of hours removes the issue.
Flavan-3,4-diols and the proanthocyanidins they build into associate strongly with proteins, particularly proline-rich ones, through hydrogen bonding and hydrophobic stacking. That binding is what produces astringency in the mouth and it also complexes protein in a beverage. Formulators combining tannin-rich extracts with protein see haze and sediment for this reason.
Leucodelphinidin is the flavan-3,4-diol that leads to delphinidin on one branch and to gallocatechin and prodelphinidin oligomers on another. Grape seed and grape skin extracts contain those downstream oligomers rather than the leucoanthocyanidin itself. Anyone looking for what leucodelphinidin becomes in a real product is looking at proanthocyanidin content.
Tocopherol works in the lipid phase and polyphenols work at the aqueous interface, so the two occupy different compartments of the same oxidation network. Flavonoid species can contribute to regenerating the tocopheroxyl radical under laboratory conditions. This is chemistry established in model systems, and translating it to a person is a further step nobody has taken for this specific compound.
Pyrogallol-type phenolics chelate cupric copper, which can block copper-driven oxidation. But the same phenolics can also reduce copper, and reduced copper drives Fenton-type radical production. So the direction of the effect depends on concentration and on the ratio of the two, which is why polyphenols show pro-oxidant behaviour in some laboratory conditions. The relationship is genuinely two-directional.
Proanthocyanidins and their precursors bind amylase, lipase and proteases non-specifically, reducing their activity. That is one reason high-tannin plant material lowers the digestibility of a meal. It is an antagonism worth flagging for anyone taking enzyme supplements alongside a tannin-rich extract.
Higher-molecular-weight flavan-3-ol oligomers are poorly absorbed in the small intestine and arrive in the colon largely intact, where bacteria cleave them to smaller phenolic acids and valerolactones. Those microbial metabolites, not the parent compounds, account for much of what is measurable in blood after a polyphenol-rich meal. So the gut community substantially determines what a person actually gets from this class.
Nothing specific on file for Leucodelphinidin. Match the label to the daily amount above, and tell your doctor what you take.
Not medical advice. Show the label to your pharmacist.These are the studies our verdict leans on, chosen from the 2 we read for Leucodelphinidin. The full linked list is below.
FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before starting any supplement regimen.